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Article

Structural, Physical, and Antifungal Characterization of Starch Edible Films Added with Nanocomposites and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil

1
Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla. Puebla, Puebla 72420, Mexico
2
Laboratorio de Micología, Centro de Investigaciones en Ciencias Microbiológicas, Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico
3
Departamento de Ciencias de la Salud, Universidad Iberoamericana Puebla, San Andrés Cholula, Puebla 72820, Mexico
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(12), 2340; https://doi.org/10.3390/molecules24122340
Received: 30 April 2019 / Revised: 4 June 2019 / Accepted: 5 June 2019 / Published: 25 June 2019
(This article belongs to the Special Issue Starch in Food Products)
The aim of this study was to evaluate the structural, physical, and antifungal characteristics of starch edible films added with nanocomposites and Mexican oregano (Lippia berlandieri Schauer) essential oil (EO). Starch edible films were formulated with Mexican oregano EO (0%, 1%, or 2% v/v) and bentonite or halloysite (2%). Physical properties such as L* (luminosity), hue, film thickness, and O2 and CO2 permeability were determined. Structural analysis was carried out via atomic force microscopy (AFM). Antifungal activity against Aspergillus niger, Fusarium spp., and Rhizopus spp. was evaluated. The addition of EO and nanocomposites reduced luminosity, providing color to the edible films. Film thickness increased through the addition of EO concentration. O2 and CO2 permeability was increased by bentonite/EO films, and for halloysite films, CO2 permeability decreased as EO concentration increased. The addition of EO with both nanocomposites shows an evident morphological change in film structure, decreasing pore density and increasing pore size. In general, Mexican oregano EO added to edible starch films has an adequate fungicidal effect. The most sensitive microorganism tested was A. niger. Edible films added with Mexican oregano EO and nanocomposites show better physical and antifungal properties due to an adequate structural change in the biopolymer matrix. View Full-Text
Keywords: gas permeability; thickness; porosity; bentonite; halloysite; Fusarium spp.; Aspergillus niger gas permeability; thickness; porosity; bentonite; halloysite; Fusarium spp.; Aspergillus niger
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MDPI and ACS Style

Aguilar-Sánchez, R.; Munguía-Pérez, R.; Reyes-Jurado, F.; Navarro-Cruz, A.R.; Cid-Pérez, T.S.; Hernández-Carranza, P.; Beristain-Bauza, S.d.C.; Ochoa-Velasco, C.E.; Avila-Sosa, R. Structural, Physical, and Antifungal Characterization of Starch Edible Films Added with Nanocomposites and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil. Molecules 2019, 24, 2340. https://doi.org/10.3390/molecules24122340

AMA Style

Aguilar-Sánchez R, Munguía-Pérez R, Reyes-Jurado F, Navarro-Cruz AR, Cid-Pérez TS, Hernández-Carranza P, Beristain-Bauza SdC, Ochoa-Velasco CE, Avila-Sosa R. Structural, Physical, and Antifungal Characterization of Starch Edible Films Added with Nanocomposites and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil. Molecules. 2019; 24(12):2340. https://doi.org/10.3390/molecules24122340

Chicago/Turabian Style

Aguilar-Sánchez, Rocio, Ricardo Munguía-Pérez, Fatima Reyes-Jurado, Addí R. Navarro-Cruz, Teresa S. Cid-Pérez, Paola Hernández-Carranza, Silvia d.C. Beristain-Bauza, Carlos E. Ochoa-Velasco, and Raúl Avila-Sosa. 2019. "Structural, Physical, and Antifungal Characterization of Starch Edible Films Added with Nanocomposites and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil" Molecules 24, no. 12: 2340. https://doi.org/10.3390/molecules24122340

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